Written by Salmorejo is a cold tomato soup like gazpacho, but it is richer in flavor and more pinkish-orange in color because it is traditionally made by puréeing bread soaked in water with the tomatoes. Rather than learning to bake a paleo-friendly baguette, we decided to replace the bread with unsalted cashews.
It’s been years since I visited Spain, but I still remember savoring a bowl of Salmorejo in a cafe with a girl I befriended while visiting Alcázar de San Juan, south of Madrid. Most days we met for coffee and chocolate filled pastries for breakfast, but that day we did lunch. It was warm and sunny, and the chilled soup was exactly what my body craved after taking a run that morning. My memory isn’t perfect, but I remember that soup and I think our version with cashews instead of bread is pretty close to perfection.
We hope you enjoy our salmorejo this spring and summer. I think it’s going to be a new staple for us! Also, if you want an interesting twist on gazpacho, check out our Sweet Potato Gazpacho. Both of these chilled soups are delicious anytime of day when it’s hot and they would be perfect as appetizers for a warm evening dinner party.
Ingredients
8-10 Roma tomatoes, quartered and seeded
2 cloves garlic, crushed
8 oz unsalted cashews
1 small yellow onion (about 1 C)
1 Tbsp kosher salt
5 cups boiling water
1 Tbsp sherry vinegar
1/4 C extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp pepper
2 hard-boiled eggs, minced
4 oz prosciutto, minced
Method
Place tomatoes, garlic, cashews, onion, and 1 Tbsp salt into a large bowl.
Pour boiling water over the vegetables and cashew mix, and set aside to rest for 30 minutes.
Drain the water. Add the vegetables and cashews to a Vitamix or blender. Pour in sherry vinegar and oil, and add the 1/2 tsp salt and pepper.
Blend until smooth. Then cool completely.
Serve, garnish with hard-boiled egg and prosciutto, and enjoy.
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Salmorejo
Ingredients
8-10 Roma tomatoes, quartered and seeded
2 cloves garlic, crushed
8 oz unsalted cashews
1 small yellow onion (about 1 C)
1 Tbsp kosher salt
5 cups boiling water
1 Tbsp sherry vinegar
1/4 C extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp pepper
2 hard-boiled eggs, minced
4 oz prosciutto, minced
Method
1. Place tomatoes, garlic, cashews, onion, and 1 Tbsp salt into a large bowl.
2. Pour boiling water over the vegetables and cashew mix, and set aside to rest for 30 minutes.
3. Drain the water. Add the vegetables and cashews to a Vitamix or blender. Pour in sherry vinegar and oil, and add the 1/2 tsp salt and pepper.
4. Blend until smooth. Then cool completely.
5. Serve, garnish with hard-boiled egg and prosciutto, and enjoy.
that paleo couple 
Oh wow…this is impressive. Love that you used cashews rather than bread. I just have to make this. It’s exactly the kind of soup we’d love. So happy you shared the recipe!
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When I saw your recipe, I immediately remembered one of my favorite restaurants, which explores a Spanish cuisine in a new and refreshing way. I love your upgrade with cashews, because they are very healthy and taste good. When put together with the other ingredients, they serve as a great dip.
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